There’s nothing quite like the smell of fresh biscuits baking in the oven, and these homemade cream cheese biscuits take that comfort to the next level. Soft on the inside with lightly crisp edges, they strike the perfect balance between rich and fluffy. The addition of cream cheese gives the biscuits a tender crumb and subtle tang that sets them apart from traditional butter-only biscuits.

These biscuits are ideal for both beginners and experienced bakers. The dough comes together quickly, doesn’t require any yeast, and is very forgiving. Whether you’re making breakfast for your family, serving brunch guests, or adding a homemade touch to dinner, cream cheese biscuits fit the occasion beautifully. They feel indulgent yet simple, making them a recipe you’ll reach for again and again.

Why Do I Love This Recipe?

I love this recipe because it consistently produces soft, flavorful biscuits with minimal effort. The cream cheese keeps them moist and tender, even the next day, and removes the stress of overworking the dough. They bake up beautifully every time and taste amazing with both sweet and savory toppings. It’s a reliable, no-fail recipe that never disappoints.

Serving Suggestions

Cream cheese biscuits are incredibly versatile. Serve them warm with butter, honey, or fruit preserves for breakfast. They’re perfect alongside eggs, bacon, or sausage, and make an excellent base for breakfast sandwiches. For dinner, pair them with soups, stews, chili, or roasted meats. You can even slice them open and use them for mini sliders or biscuit sandwiches.

Storage & Freezing

Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm them in the oven or microwave until heated through. These biscuits also freeze well. Once completely cooled, place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature and reheat for best results.

Variations of the Recipe

There are many ways to customize cream cheese biscuits. Add shredded cheddar, Parmesan, or herbs like chives or rosemary for a savory twist. For a sweet version, mix in a little sugar and fold in blueberries or cinnamon. Brushing the tops with melted butter before or after baking adds extra richness and shine.

These homemade cream cheese biscuits are simple, comforting, and guaranteed to become a favorite at your table.

Homemade Cream Cheese Biscuits

Soft on the inside with lightly crisp edges, they strike the perfect balance between rich and fluffy. The addition of cream cheese gives the biscuits a tender crumb and subtle tang that sets them apart from traditional butter-only biscuits.

Print Recipe Pin Recipe

Course: Baking, Breakfast, Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

1½ cups all-purpose flour
1½ cups cake flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
¾ teaspoon baking soda
4 ounces cream cheese cut into ½-inch cubes and frozen for 30 minutes
4 tablespoons unsalted butter cut into ½-inch cubes and frozen for 30 minutes
1 cup plus 1 tablespoon buttermilk

Method

Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
Add the all-purpose flour, cake flour, sugar, baking powder, salt, and baking soda to the bowl of a food processor. Pulse a few times to combine. Add the frozen cream cheese and butter pieces, then pulse until the mixture resembles coarse crumbs.
Transfer the mixture to a large bowl. Pour in the buttermilk and gently stir just until the dough comes together. The dough may look slightly dry, but avoid overmixing.
Turn the dough out onto a lightly floured surface and knead gently 3 to 4 times, just until smooth. Pat or roll the dough into a rectangle about ¾-inch thick, roughly 8 x 6 inches.
Cut the dough into twelve 2-inch squares and place them on the prepared baking sheet.
Bake for 12 to 15 minutes, or until the biscuits are golden brown and baked through. Transfer to a wire rack and allow to cool for about 5
Enjoy!